Time, twenty minutes.
Melt two ounces of butter, mix two dessertspoonfuls of flour with a little cold milk, till quite smooth; pour over it half a pint of boiling milk, add the peel of a lemon grated, and sugar to taste. When cold stir in the yolks of four eggs well beaten, and add the whites whisked to a stiff froth, and stirred into the pudding the last thing before putting it into the mould. Wet a mould; line it thickly with shreds of lemon peel and angelica with little bits of shred almonds interspersed, dipped in white of egg. Pour the pudding in very carefully, and boil it for twenty minutes.
Three ounces of flour, the same of pounded sugar and butter, the yolks of three eggs, and the whites of two, mix all well together, having previously warmed the butter, and beat the mixture for ten minutes; put some thin strips of candied peel into some small moulds, pour in the mixture and bake for half an hour in a slow oven.
Set a quart of rich milk to boil, when it does so, stir into it two small tablespoonfuls of white sugar, and the beaten yolks of six eggs; flavour with lemon or peach water; whip the whites to a high froth; when the custard is thick, put it into a deep china or glass dish, and heap the frothed eggs upon it; it may be finished by putting a spoonful of jelly or jam over the frothed eggs.
Make a thin custard with a pint of milk and the yolks of four eggs, keeping out a little milk to mix with some currants, raisins, the crumb of a sponge cake, candied lemon and citron, grape, apricot, or any thing that is nice. Scald the currants and raisins and mix them with the cold milk, then stir all together, and put it into the mould; plunge it in a bucket of ice pounded with salt, turning the mould every two hours, and the inside occasionally. Flavour with vanilla.